The island-nation of Sri Lanka is also known for its diversity, not only from a cultural standpoint but also from a culinary standpoint. After gaining independence from the British in 1947, the tourism industry of Sri Lanka started growing and currently, it is considered a tourist hotspot for various reasons.

In this article, we take a look at the various flavours of Sri Lanka and the best way to experience them.

Fish Ambul Thiyal (Sour Fish Curry)

Because of the geographical nature of the island-nation, seafood is a primary feature in Sri Lanka’s cuisine. One of the most loved and famous fish dishes from Sri Lanka is the Fish Ambul Thiyal or the Sour Fish Curry.

The fish of choice, usually Tuna is cut into small cubes and then sauteed in a mixture of spices that includes garlic, turmeric, cinnamon, and black pepper. The dish is a dry curry dish which allows the mixture of the spices to coat each cube of the fish.

Due to its popularity, it is available throughout the country at most restaurants and is best served with rice, which is another staple of the Sri Lankan diet.

Kukul Mas Curry (Chicken Curry)

The chicken curry is one of the most popular dishes in Sri Lanka and is often enjoyed in various households across the country. Depending on the region and taste preferences, there are many variations of this epic dish that can be found as you travel through Sri Lanka.

A unique spice mixture of cardamom, cloves and others are tempered in hot oil before they are combined with the chicken and various other spices. Coconut milk is often used to add richness to the curry gravy. Sometimes, tomato puree is also included depending on taste.

It can be served with rice or roti.

Lamprais

This dish’s name comes from a Dutch origin, reflecting the influence of other cultures on Sri Lanka. It is a combination of two Dutch words combining to mean “lump rice”. The dish is a combination of meat, rice and sambol chilli sauce and all of that is wrapped into a banana leaf packet and steamed.

The rice is placed in the middle of the banana leaf and mixed meat curry, along with two Dutch-style meatballs, blachan and a starch or vegetable and then it is folded into a packet and steamed. It is often prepared with sweet spices like clove and cinnamon.

Modern renditions of the dish can include chicken and eggs but the original recipe called for beef, pork and lamb.

Kiribath with lunu miris

This dish is a special type of rice, cooked with thick coconut milk and is often served during special or auspicious occasions.

The preparation of this dish starts with boiling a pot of rice and before the rice starts cooking, a pinch of salt and coconut milk is added. Due to the coconut milk, the rice becomes creamy and it forms into a sticky consistent mass. It is then cut into pieces and served in slices.

This dish is often eaten along with a number of different dishes of the Sri Lanka cuisine, either sweetened with jaggery or is consumed with chilli sauce or curry to give it a saltier and pepper flavour.

One of the most common ways to eat Kiribath is with lumu miris, which is a chilli sauce made from red chillies, onions, lemon juice and other ingredients ground into a paste using a stone mortar and pestle.

Wood Apple

The wood apple is a fruit found in south-east Asia regions. It has a hard shell like a coconut and a pungent aroma that might remind you of blue cheese. The wood apple can be eaten directly out of the shell even though the popular way to consume it is in the form of a thick smoothie, known as wood apple juice.

The fruit is often consumed after it is blended with jaggery and water to smooth it out. The flavour of the fruit is a unique blend of sweet and sour and is one of the few exclusive flavours to try out on your next trip to Sri Lanka.